Tag Archive | "italian sausage"

There is something about warm, delectable dishes and the aroma of a freshly prepared meal that really bring loved ones closer. This season, when planning your holiday menu, consider adding some scrumptious dishes made with quality ingredients that are sure to become fast favorites with your family.
Try the recipes below to help take your holiday dishes to a new level, perfect for the season. Find more holiday recipes at www.JohnsonvilleKitchens.com.

Risotto with Italian Sausage, Mushrooms, Peas and Asparagus

Yield: 6 to 8 servings
5 1/4 cups (42 ounces) chicken stock
3 sprigs fresh herbs; basil, oregano or thyme, (optional)
4 tablespoons olive oil
1 medium yellow onion, finely chopped
1 package (19 ounces, casings removed) Johnsonville Mild Italian Sausage
2 cups white button mushrooms, wiped clean and sliced about 1/4 inch thick
2 cups Arborio rice or medium grain risotto rice
1/2 cup dry white wine
1/2 pound asparagus, stemmed and cut into 1-inch pieces
1/2 cup peas; fresh, shelled or frozen
Salt and freshly ground pepper to taste
1/3 cup shredded Parmesan cheese
Shaved or shredded Parmesan for garnish
Pour stock into sauce pan. If using fresh herbs, add to stock and bring to gentle simmer. Cover until ready to use.
In large sauce pan, heat oil over medium heat, add onion. Sauté until tender and translucent, about 5 minutes.
Add sausages. Using wooden spoon, break up sausage as it cooks into bite size pieces until browned, about 5 minutes.
Add mushrooms; cook, stirring until just wilted, about 2 minutes. Mix in rice; cook, stirring until kernels are hot and coated with oil; about another 2 minutes. Add wine; stir continuously until liquid is absorbed.
Using a ladle, add hot stock about 1/2 cup at a time, stirring constantly and making sure stock has been absorbed before adding more to rice. Continue adding 1/2 cup of stock and stirring rice constantly and gently. When rice is about half cooked or only 1 1/2 cups of stock remains, add asparagus pieces into rice and continue stirring.
When you have about 1 cup of liquid left, stir peas into rice and season with salt and pepper to taste. Continue stirring. Risotto is done when rice kernels are creamy on the outside and firm yet tender to the bite, about 20 to 25 minutes total.
When risotto is just right, remove from the heat; stir in shredded Parmesan cheese. Spoon into large soup bowls. Top with shaved Parmesan; serve immediately.